Recipe by It’s Skinny
Low-Carb Sushi Rolls
Prep Time:
30 minutes
Cook Time:
5 minutes
Serves:
1
Ingredients
- 1 full bag (150g dry) It’s White Rice Blend
- 2 tablespoons rice vinegar
- 1 teaspoon monk fruit sweetener or erythritol (optional)
- ½ teaspoon salt
- 4–5 sheets nori (seaweed)
- Soy sauce, coconut aminos, or tamari for dipping
- Fillings of choice (suggestions below)
- Sliced cucumber
- Avocado
- Carrot matchsticks
- Cooked shrimp or imitation crab
- Smoked salmon or fresh sushi-grade tuna
- Cream cheese (optional for keto-style rolls)
- Pickled radish or jalapeño for a kick
Low-Carb Sushi Rolls
Made with It’s White Rice Blend – Sushi night just got smarter!
Half the carbs | Gluten-free | No sugar added | Ready in minutes
Instructions
- Cook the rice blend:Prepare the It’s White Rice Blend according to package instructions (simmer for 5 minutes). Let cool slightly.
- Season the rice:In a small bowl, mix rice vinegar, sweetener (if using), and salt. Stir into the warm rice until evenly coated. Let the rice cool to room temperature.
- Assemble the sushi:Place a sheet of nori, shiny side down, on a bamboo sushi mat or parchment paper.Spread a thin, even layer of the seasoned rice over ¾ of the nori sheet, leaving the top edge bare.Arrange your fillings in a horizontal line across the center of the rice.
- Roll it up:Using the mat, gently roll the sushi away from you, pressing tightly as you go. Dab a little water on the edge of the nori to seal the roll.
- Slice and serve:Use a sharp knife to slice the roll into 6–8 pieces. Clean the knife between cuts for neat slices.
- Dip & enjoy:Serve with low-sodium soy sauce or tamari, wasabi, and pickled ginger.
